As a nut case (so to speak) who objects to pieces of nuts in baked goods, I'd been searching for a long time for a cake with ground pecans in the batter. And, for years I've tried making a satisfying pineapple upside-down cake. This recipe filled the bill on both counts, and I really like it. The cake itself is far more interesting than the usual bland one that makes up pineapple upside-down cake.
Even though I knew from experience that the pecans could turn to butter, mine were just marginally dry enough, and I didn't want to start all over with the toasting, so I went ahead. That may be a reason that a very small center portion of the cake (1-1/2 inches in diameter, perhaps) didn't seem as done as I'd liked. But the rest had a great texture. I used fresh pineapple slices and in hindsight probably should have paper-toweled them dry before using. That little wetness may have caused the center to seem a little underdone.
I thought at first that I didn't have a 10-inch pan, but then realized that I have a pretty scalloped 10-1/2-inch pan from Ross that I use for flan, and it was perfect -- and made a very pretty cake. I think next time I'll try making the same cake with a caramel icing and without the pineapple topping.